BUTTERMILK PIE (100 yr. old recipe)

We’ll admit it. If you haven’t had it before, buttermilk pie sounds a little weird. Buttermilk in a pie? Pie made of buttermilk? You might imagine a pie that’s sour, but you’d be wrong. In actuality, buttermilk pie is as sweet as can be. It’s delicate and subtle, and while we don’t understand exactly why, it just works. It works oh so well. There’s a reason this pie has been around for ages, and that reason is deliciousness.
It’s a pie that’s quickly become a favorite of ours, and since sharing is caring, we thought it would be the perfect flavor for a slab pie. Slab pie is a genius thing. It’s pie that’s baked up in a big ol’ baking sheet, which means there’s always plenty of pie to go around. They also tend to need less time in the oven since the filling isn’t as deep. And we must say, we’re really loving the filling to crust ratio in this particular recipe. It’s shallow enough that you don’t get overwhelmed by the custard, but it’s still got a good creamy bite to it.
Then you transfer the dough to a rimmed baking sheet and fold the excess under and flute the edges…

 

Ingredients :
1 3/4 C. sugar
1 stick unsalted butter (1/2 C.) room temp.
3 large eggs
1/4 tsp. vanilla extract
pinch of salt
3 T. all purpose flour
1 C. buttermilk
1 9″ pie shell, unbaked
How to make it:
Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.